Microwave Egg & Veggie Breakfast Bowl
1 EGG 1 Tbsp. water 2 Tbsp. thinly sliced baby spinach 2 Tbsp. chopped mushrooms 2 Tbsp. shredded fat-free mozzarella cheese 2 grape or cherry tomatoes, sliced
Yields: 1 serving
- Nutritional Information
Total Fat: 7.4 g
Saturated fat: 3.3 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 1.8 g
Cholesterol: 193.5 mg
Sodium: 169.1 mg
Carbohydrates: 2.7 g
Dietary Fiber: 0.7 g
Protein: 10.5 g
Vitamin A: 117.27 mcg
Vitamin D: 1.02 mcg
Folate: 43.42 mcg
Calcium: 138.77 mg
Iron: 1.24 mg
Choline: 150.69 mg
This recipe is an excellent source of choline and protein and a good source of vitamin A, calcium and folate.
COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended.
MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.
TOP with cheese and tomatoes. SERVE immediately.
Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
Microwave ovens vary. Cook time may need to be adjusted.
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